Tropical Salad and Dressing

Name: Tropical Salad and Dressing
Ingredients: 4 cups hearts of palms; 1 cup pineapple, cubed, drained; Ys cup chopped dates; ’s cup chopped candied or preserved ginger; few drops green cake coloring; 4 tablespoons vanilla ice cream; 2 tablespoons mayonnaise; 2 tablespoons crunchy peanut butter; pineapple juice (or preserved ginger juice)

From Congressional cook book, 1900

Makes 4 to 5 servings.

Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2051Calories

36 gProtein

387 gCarbs

46 gFat

Full nutrition (34 nutrients)

Calories2051 kcal

Protein36 g

Carbohydrates387 g

Fiber25 g

Sugars289 g

Total Fat46 g

Saturated Fat12 g

Monounsaturated Fat13 g

Polyunsaturated Fat17 g

Omega-31.5 g

Cholesterol65 mg

Sodium531 mg

Potassium17292 mg

Calcium316 mg

Iron18 mg

Magnesium206 mg

Phosphorus1483 mg

Zinc35 mg

Copper6.4 mg

Manganese2.7 mg

Vitamin D0.2 mcg

Vitamin C180 mg

Vitamin A145 mcg

Vitamin E7.4 mg

Vitamin K50 mcg

Vitamin B67.8 mg

Vitamin B120.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.9 mg

Niacin (B3)14 mg

Folate286 mcg

Choline61 mg

Caffeine0 mg

Water884 g

As published

This recipe was extracted from Congressional cook book (1900) by James T. Broyhill, page 1. The excerpt below is the record exactly as published.

Tropical Salad and Dressing 4 cups hearts of palms Dressing: 1 cup pineapple, cubed, drained 4 tablespoons vanilla ice cream Ys cup chopped dates 2 tablespoons mayonnaise ’s cup chopped candied or preserved 2 tablespoons crunchy peanut butter | ginger pineapple juice (or preserved ginger juice) few drops green cake coloring

Cook this with the app: pantry check, scaling, and the assistant.